Introduction
Lemon Herb Chicken is a bright, zesty, and flavorful dish that captures the essence of fresh herbs and citrus. Whether you’re grilling it, pan-searing it, or baking it in the oven, this easy-to-follow recipe is all about juicy chicken with layers of flavor that work perfectly with salads, pastas, rice bowls, or roasted vegetables.
This 2025 edition brings you an updated method that emphasizes fresh, seasonal ingredients and modern cooking tips, while keeping everything simple and family-friendly.
Why You’ll Love This Recipe
- Quick and easy – Minimal prep and ready in under 30 minutes.
- Healthy – High in protein, low in carbs, and naturally gluten-free.
- Versatile – Great on its own, in wraps, or as a meal prep component.
- Customizable – Easily swap herbs or cooking methods.
Ingredients
Serves: 4
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil (plus more for cooking)
- Zest and juice of 1 large lemon
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 tsp dried)
- 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tablespoon fresh parsley, chopped (optional)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Marinade Add-Ins:
- 1 teaspoon Dijon mustard (for tangy flavor)
- ¼ teaspoon crushed red pepper flakes (for heat)
- 1 tablespoon honey (for subtle sweetness)
Directions
Step 1: Prepare the Marinade
In a medium bowl or zip-top bag, combine:
- Olive oil
- Lemon juice and zest
- Garlic
- Thyme, rosemary, oregano, parsley
- Salt and pepper
Mix well to form a marinade.
Step 2: Marinate the Chicken
- Add chicken breasts or thighs to the marinade.
- Toss to coat evenly.
- Let marinate for at least 15 minutes, or up to 8 hours in the refrigerator.
Step 3: Cook the Chicken
Choose one of these methods:
Stovetop (Pan-Seared)
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 6–8 minutes per side, or until golden and internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing.
Grill Method
- Preheat grill to medium-high heat.
- Grill chicken for 5–7 minutes per side, until fully cooked and charred marks appear.
- Baste with extra marinade during cooking for more flavor.
Oven-Baked
- Preheat oven to 400°F (200°C).
- Place marinated chicken in a baking dish.
- Bake uncovered for 20–25 minutes or until juices run clear and internal temp reaches 165°F.
Serving Suggestions
- Serve with roasted potatoes, steamed vegetables, or wild rice.
- Slice and add to salads, wraps, or grain bowls.
- Top with extra chopped herbs and lemon wedges for freshness.
Storage and Meal Prep Tips
- Refrigerate cooked chicken in an airtight container for up to 4 days.
- Freeze cooked chicken for up to 3 months. Thaw overnight in the fridge.
- Reheat in a skillet or microwave with a splash of broth or lemon juice to keep it moist.
Variations
1. Creamy Lemon Herb Chicken
- After searing the chicken, remove from skillet.
- Add ½ cup heavy cream, ¼ cup chicken broth, and extra lemon juice to the pan.
- Simmer until thickened, then return chicken to coat in the sauce.
2. Lemon Herb Chicken Thighs
- Substitute boneless or bone-in chicken thighs for even juicier results.
3. Lemon Herb Chicken Skewers
- Cube the chicken and marinate.
- Thread onto skewers and grill for 8–10 minutes, turning occasionally.
Pro Tips
- Zest your lemon before juicing it.
- If using dried herbs instead of fresh, use ⅓ of the amount (they’re more concentrated).
- Let the chicken rest after cooking for maximum juiciness.
- Use a meat thermometer to avoid overcooking.
Nutrition (Approx. per serving):
- Calories: 260
- Protein: 30g
- Fat: 14g
- Carbohydrates: 2g
- Fiber: 0.5g